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“Genetically Modified Foods (GM Foods) Facts”

Despite their widespread use, consumers worldwide do not always have access to sufficient and accurate information about genetically modified foods (GM foods). Genetically modified foods have frequently given rise to controversy, which means that it can sometimes be difficult to tell fact from misconception. Genetically modified foods (GM foods), often called bioengineered foods or “transgenic foods,” continue to be a controversial topic of discussion. There is further skepticism surrounding their safety and environmental and health impacts. GM foods have undergone deliberate changes to their DNA (genetic material) to introduce traits that do not naturally occur in that food. Genes from one organism are placed into another organism using recombinant DNA technology. The final food product is called GM or bioengineered food. This genetic modification may be carried out to enhance the agricultural features of the crop or improve its nutritional value. GM foods are a subcategory of genetically modified organisms (GMOs), which also include the genetic modification of microorganisms and animals. The practice of manipulating the genetic material of crops to yield desirable traits is not new, with records dating back 10,000 years ago in Southwest Asia. Traditionally, crossbreeding, grafting, and selective breeding methods were used to rear produce with specific traits and were deemed desirable for both agricultural success and consumer expectations.

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